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Did baby backs tonight. Did them for 3 hours on, 1 hour in foil, and then a little over an hour on again. They tasted great but were a little tough. Should've left them on a bit longer but I was late putting them on because I had a tough time stabilizing the lower temp so it was already late at the end of the 5 hours and I didn't want to wait any longer.
And the problems with temp reg have nothing to do with the egg itself, it's just because I've never used one and am still learning how open the slide and daisy wheel need to be for what temps. Now that I know it should be pretty easy next time.
Made grilled bruschetta chicken, one of my fav things to make. Used fresh campari tomatoes, red onion, and fresh organic home grown basil, doesn't get any fresher than this. 20150731_171858_zpskhjawess.jpg
All mixed up and marinated with kraft balsamic vinaigrette dressing. I forgot mozerella so I ran out and got some fresh shredded moz to add to the mix as well 20150731_173746_zpsbynxowo8.jpg
You grill the breast on the grill for 6 mins, and then flip them onto the foil and cover them with the bruschetta mix. 20150731_184234_zpsi5w87hdb.jpg
Finished product came out great, extremely juicy. The fresh basil really made the flavor pop 20150731_185237_zpsr1pgm3a3.jpg
Made tri-tip this weekend. Grilled to medium (stupid temp sensor probe must be off, I pulled the beef at 130 according to the readout and it only climbed to 136) but it was still delicious. Sides were grilled yam slices (steamed, then sliced thick and grilled) and a sauteed grilled corn, zucchini and onion hash.
I let it marinate for a couple hours in the fridge, I also marinated some organic chicken breasts with olive oil, garlic, dried basil leaves, salt and pepper and then grilled them. Flipping the on to foil halfway and spreading the pesto on them. 20150822_192301_zpsdgpxtmdp.jpg
So, what do you do with smoked brisket leftovers? (See smoker thread) I made bbq brisket sammiches
I reheated the meat in the oven with some red wine, and then tossed them with some BBQ sauce from my favorite BBQ place, The Salt Lick in Texas, added some red onion and american cheese 20150903_192847_zps1phrwanj.jpg
Nothing too special but damn it was good...slow baked baby back ribs, open faced sandwich with crock pot pulled pork and freshly mixed slaw over a hawaiian roll, boiled potatoes tossed with butter/sea salt/pepper, and some fresh green beans with sea salt.
I used Sweet Baby Ray's on both meats then added some of my buddy's Carolina Cologne on top of the sandwich. It's a vinegar based sauce with a lot of pepper...quite a kick! I also tried the Yuengling Black and Tan for the first time and really enjoyed it.
And oh, as something to try for those who love meatballs (if you haven't already): Mix in Montreal steak spice and super-chopped up garlic into the mix...
phenominal! the key is getting the chilies from a mesican store instead of the grocery store. What they charge in a store is probably like $5 compared to 40 cents.
Made a 3 lb pot roast in the crock pot, used a whole red onion, 1.5 lbs of red potatoes, a bag of baby carrots, and 4 cloves of garlic, a pack of baby bella mushrooms, a can of beef broth, a can of Campbell's roast garlic mushroom soup, and 2 bay leaves. Everyone raved about how good it was
I highly recommend adding a strong earthy red wine to pot roasts. Also, oil that roast and throw it in a cast iron on the stove...or grill it. Get it damn near black all over. Then throw it in. That adds a ton of depth to the flavor. Deglazing the cast iron with the wine before tossing it in? Perfect.
Edit: Heh. I'd also recommend starting off with a legit mirepoix. Roasting those also increases the flavor a lot. If you're not a fan of celery...fear not...but the time it's done it's thing for 6+ hours in the crock pot there isn't much left standing. In that...baby carrots are easy and great to dip but are overall flavorless. So chop up the big boys!
Last edited by maharajamd; Jan 12, 2016 at 01:50 PM.
There's always tomorrow though unless I decide to a slab of baby backs...
